1/4 cup of all-purpose flour
4 cups of seafood or chicken broth.
1 cup of heavy cream
1/2 pound of cooked crab meat without shells.
1/2 pound of shrimp that has been boiled, peeled, deveined, and chopped.
2 tablespoons of sherry (optional)
Fresh herbs for garnishing.
Preparation
Heat the olive oil in a large pot over medium heat.
Saute diced onion, celery, and carrot in a pan until they are tender, for about 5 minutes.
Add garlic to the pan and cook for an additional minute.
Include tomato paste, paprika, cayenne (optional), and add salt and pepper to taste.
Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture and stir thoroughly.
Cook for an additional minute.
Pour the broth slowly into the mixture while stirring continuously to prevent lumps from forming.
Cook slowly over low heat for 10 minutes, stirring occasionally.
Mix the soup until it is creamy using a hand blender, or blend it in a regular blender in small portions.
Put the heavy cream in and cook for another 10 minutes until it thickens slightly.
Add crab, shrimp, and sherry if you like.
Cook the seafood for 5 minutes on low heat until it is warm. Be careful to avoid curdling the cream.
Sprinkle salt and black pepper as much as you like.
Serve the food hot and sprinkle fresh herbs on top.
